Natalie Shmulik
MLA Gastronomy
IL, USNatalie Shmulik is the go-to resource for everything food-business related. With a passion for innovation in the food and beverage industries, she is known for her unparalleled perspectives on branding, marketing and trend forecasting. Natalie brings a well-informed point of view on issues and opportunities facing these sectors drawing upon her experience working with supermarkets, consumer packaged goods companies, food service establishments and culinary publications.
CEO of The Hatchery, a state-of-the-art nonprofit food and beverage incubator and innovation hub, Natalie guides emerging entrepreneurs on how to launch and grow a successful business in highly competitive industries. The Hatchery supports startup food and beverage entrepreneurs in a 67,000-square foot facility through private and shared kitchen production space, event and coworking space, a full curriculum of educational offerings, and an on-site micro-lender Accion.
A former restaurant owner, consultant and brand strategist, Natalie leverages her industry knowledge in speeches, publications and panel discussions throughout the country and abroad. She has presented at numerous industry events including the Global Food Innovation Summit, the National Restaurant Association Show, the Smart Kitchen Summit and the Specialty Food Association Fancy Food Shows. Natalie is frequently tapped for her insights on emerging trends, consumer behaviors and entrepreneurship by both industry and business publications such as Forbes, Chicago Tribune, Chicago Woman, Food Business News and Food Dive.
She holds a master of liberal arts in gastronomy from Boston University.
Natalie Shmulik is the go-to resource for everything food-business related. With a passion for innovation in the food and beverage industries, she is known for her unparalleled perspectives on branding, marketing and trend forecasting. Natalie brings a well-informed point of view on issues and opportunities facing these sectors drawing upon her experience working with supermarkets, consumer packaged goods companies, food service establishments and culinary publications.
CEO of The Hatchery, a state-of-the-art nonprofit food and beverage incubator and innovation hub, Natalie guides emerging entrepreneurs on how to launch and grow a successful business in highly competitive industries. The Hatchery supports startup food and beverage entrepreneurs in a 67,000-square foot facility through private and shared kitchen production space, event and coworking space, a full curriculum of educational offerings, and an on-site micro-lender Accion.
A former restaurant owner, consultant and brand strategist, Natalie leverages her industry knowledge in speeches, publications and panel discussions throughout the country and abroad. She has presented at numerous industry events including the Global Food Innovation Summit, the National Restaurant Association Show, the Smart Kitchen Summit and the Specialty Food Association Fancy Food Shows. Natalie is frequently tapped for her insights on emerging trends, consumer behaviors and entrepreneurship by both industry and business publications such as Forbes, Chicago Tribune, Chicago Woman, Food Business News and Food Dive.
She holds a master of liberal arts in gastronomy from Boston University.
THE NEW CONSUMER: LIKES, DISLIKES AND DEMANDS - TRENDS IN NATURAL FOOD AND BEVERAGE
It's almost impossible to keep up with the ever-evolving shifts in how consumers view their food - what to eat, where it's grown, how it's processed. Who's driving this rapid change in the marketplace? How is it impacting manufacturers, distributors and marketers? Are millenials behind the movement to choose one dietary approach over another? Is it paleo, keto, vegan or some combination of all? More than ever, consumers...
FOOD AND FASHION, FOOD AND TECH - WHAT'S NEXT?
No longer is it enough to simply develop and market a food or beverage that only satisfies one consumer demand - it tastes good! Consumers today require so much more. They want convenience, one-stop shopping, socially responsible companies and a commitment to health and wellness. What does that mean for the food entrepreneur or seasoned innovator? They need to understand that it's good practice to...
